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Chewy Homemade Iced Oatmeal Cookies

These chewy homemade iced oatmeal cookies combine the comforting flavors of oats and a sweet glaze, making them perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 large Eggs Size can affect the moisture level.
  • 3 cups Rolled oats, old-fashioned Do not use instant oats.
  • 1.5 cups All-purpose flour Can substitute with gluten-free flour if needed.
  • 0.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 1 cup Brown sugar, dark
  • 1 tsp Cinnamon, ground
  • 1 tsp Cornstarch
  • 0.75 cup Granulated sugar
  • 0.25 tsp Nutmeg, ground
  • 2 cups Powdered sugar
  • 0.75 tsp Salt
  • 2.5 tsp Vanilla
  • 1 cup Butter, unsalted Should be softened, but not melted.
  • 5 tbsp Heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
  3. Beat the eggs and vanilla into the mixture until well combined.
Mixing Dry Ingredients
  1. In a separate bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, cornstarch, and salt.
  2. Gradually add the dry mixture to the wet ingredients, folding until just combined.
Baking
  1. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are lightly golden.
  3. While the cookies cool on a rack, prepare the icing by mixing powdered sugar and heavy cream until smooth.
  4. Drizzle or spread the icing over the cooled cookies.
  5. Allow the icing to set before serving.

Notes

Store any leftovers in an airtight container at room temperature for up to one week. These cookies freeze beautifully but should be completely cooled before putting them in a freezer-safe bag.